Seared Scallops with Sumac & Tahini

Name: Seared Scallops with Sumac & Tahini
Cuisine: Israel
Ingredients: 8–10 pieces (~200–250 g) Large sea scallops (dry-packed); 2 tbsp Olive oil; 1½ tsp Sumac; ½ tsp Salt; to taste Black pepper; 3 tbsp Tahini sauce; 1 Lemon wedge

A recipe from Israel.

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Nutrition (per serving)

420Calories

38 gProtein

8 gCarbs

28 gFat

2 gSugar

1100 mgSalt

Ingredients

8–10 pieces (~200–250 g) Large sea scallops (dry-packed)
2 tbsp Olive oil
1½ tsp Sumac
½ tsp Salt
to taste Black pepper
3 tbsp Tahini sauce
1 Lemon wedge

Method

Pat scallops very dry → season both sides with salt, pepper & sumac.
Heat small non-stick pan to high (smoking hot).
Add olive oil → sear scallops 1½–2 min per side until golden crust forms and centers are still slightly translucent.
Rest 1 min on plate.
Drizzle tahini sauce on plate → arrange scallops on top → squeeze lemon over.
Serve with a small side of microgreens or cucumber-tomato salad.